Sodium Sulfite

CAS 7757-83-7 · E221 · sodium sulphite · disodium sulfite

A sulfite preservative/antioxidant used in wine, dried fruit and processed vegetables. Like other sulfites, it is safe for most people but can trigger reactions in sulfite-sensitive and asthmatic individuals, so FDA requires labeling at 10 ppm or more.

high confidence

Researched July 7, 2026

Specimen 0215Sodium Sulfite

Concerns

As a sulfiting agent, sodium sulfite can provoke reactions in sensitive individuals — especially asthmatics (roughly 3-10% of asthmatic patients react) — spanning dermatitis, flushing, hypotension, abdominal pain and diarrhea up to rare life-threatening asthmatic and anaphylactic reactions (Vally & Misso; Vally et al.)
FDA requires sulfiting agents present at 10 ppm or more in a finished food to be declared on the label because of these reactions (21 CFR 101.100), and prohibits sulfites on fruits and vegetables sold or served raw
EFSA's 2016 re-evaluation set only a temporary group ADI of 0.7 mg SO2 equivalents/kg body weight per day for the sulfite group, which EFSA withdrew in 2022 after concluding the toxicity database was inadequate to establish a safe level

Regulatory flags

⚑IARC Class: NL
⚑EDC Status: None
⚑Regulatory: US: GRAS w/ mandatory labeling >=10 ppm (21 CFR 101.100), banned on raw produce (1986); EU: E221, group ADI withdrawn (EFSA 2022)
⚑Evidence Grade: A

Commonly found in

WineDried fruitProcessed/dehydrated potatoesPreserved vegetables

Sources & references

Last researched: July 7, 2026

Research disclaimer: This rating is based on available peer-reviewed research and regulatory assessments at the time of publication. It is not medical advice. Consult a qualified professional for personal health or skin concerns.

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